Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup. Continue reading →

Thousands of years ago in ancient Greece, Hippocrates wrote, “Let food be thy medicine.” Those words are as true today as they were then. The choices that we make at the grocery store and the farmer’s market have a clear effect on the health of our breasts. Read on to learn more my recent interview with Leslie Cerier, one of the nine women who bravely bared her body and soul in The Breast Archives. Leslie is an internationally recognized, organic farm to table vegetarian chef, educator, cookbook author, recipe developer, consultant, and award-winning nature photographer. Every day, she cooks gourmet, seasonal, vegetarian, vegan, gluten-free meals for health and pleasure as a way to inspire others to discover and embody delicious living. Continue reading →